Lebanese Cauliflower: Roasted & Fried

Step 1

For the fried cauliflower:

Step 2

Heat the vegetable oil to 375 °F, 190 °C.

Step 3

Separate the cauliflower into florets.

Step 4

Carefully place the florets into the oil and fry them in a few batches until golden and soft. About 5-7 minutes per batch.

Step 5

Using a slotted spoon, lift the cauliflower florets from the oil and let the excess oil drip back into the frying pan.

Step 6

Place the fried florets onto a tray that has been lined with paper towels to absorb the excess oil.

Step 7

Season with salt, cumin powder, and sumac. Toss to coat and top with finely chopped fresh mint. Serve with lemon wedges and your favorite dipping sauces.

Step 9

For the Roasted Cauliflower:

Step 10

Preheat the oven to 450 °F, 230 °C.

Step 11

Separate the florets from the cauliflower and lay them flat on a baking tray.

Step 12

Drizzle with olive oil.

Step 13

Season with salt, pepper, and cumin powder.

Step 14

Toss to coat and make sure that both sides are seasoned well.

Step 15

Bake on the center rack for 25-30 minutes or until the cauliflower florets are soft and golden. Flip them over halfway through cooking.

Step 16

Turn the broiler element on for the final 3-4 minutes of cooking if you want them to be more caramelized.

Step 17

Transfer the florets onto a serving tray and sprinkle them with sumac and finely chopped mint.

Step 18

Serve with lemon wedges and your favorite sauces. Enjoy!